Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 2837 | 2012-07-19 16:55:59 | 84.28 | 95% |
| 2487 | 2012-04-27 08:20:36 | 75.18 | 95% |
| 2310 | 2012-03-23 14:15:26 | 78.16 | 94% |
| 2089 | 2012-03-05 14:14:53 | 69.78 | 89% |
| 2075 | 2012-03-05 07:02:04 | 72.07 | 91% |